Love is in the air – Part II

Now, on to something sweet.

As it’s just so cold at the moment, I’ve gone for a lovely fruity, warming pudding to round of my Valentine’s meal. I’ve been playing with some lovely goodies I’ve received from Womersley Foods this week and have come up with these delights for you. Thank you to Rupert for the inspiration behind the rice pudding recipe!

Baked vanilla rice pudding with apple and geranium jelly

Note that this serves 4, but who doesn’t love leftover rice pudding?

Ingredients:

50g soft light brown sugar

100g pudding rice

1 litre full-cream milk /soya or rice milk

1 vanilla pod, cut open lengthways

Method:

Pre-heat the oven to 140C or equivalent

Place the rice, milk, sugar and vanilla pod in a saucepan and cook for a few minutes. Cook until the rice starts to become

Bake the pudding in the oven for about 2 hours, until it is cooked and a nice skin has formed on top.

Baked nectarines with strawberry and mint dressing

I allowed two nectarines per person. Simply half the nectarines and remove the stone. Place them skin side down in a baking dish (I use a large Le Creuset dish). Drizzle over about a tablespoon of strawberry and mint dressing and bake for around 30 minutes until soft and sticky.

This entry was posted on Tuesday, February 14th, 2012 at 9:40.
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About

Blogger: Charlotte Pike

I've cooked with my mum from a young age and have always had a love of great food. I love nothing more than whipping up something delicious in the kitchen, and I spend far too much time planning my next meal. Seven years ago, I had to learn to cook for a wheat, gluten and dairy free diet from scratch, and I hope to share useful ideas with you in this blog.

When I'm not blogging, I spend my days running a "free from" food company so please do ask me any questions you may have about a free from diet or if you want suggestions.